In celebration of our blog’s public debut and to kick off this week’s Halloween inspired posts, Jillian and I threw a pumpkin party this weekend. Similar to a holiday cookie exchange or a pre-Thanksgiving dinner with friends, a pumpkin party is a great excuse to get close friends together for indulgent eating and good gossiping. The key to a successful pumpkin party is to incorporate an array of good food, provide something delicious to sip on and of course have a few pumpkins on hand to delight in the ritual of pumpkin carving (to bring out the child in everyone that secretly wants to be let out!)
- In the good-food department, our friends brought over delicious pumpkin cookies and Jillian baked brie cheese topped with pecan pumpkin butter and served it with crackers. I highly recommend splurging on some of Williams-Sonoma’s pecan pumpkin butter, you won’t be sorry (well maybe your ass will, but hey that’s what the holidays are all about). It’s a great treat to have on hand during the holidays for any unexpected guests as the cheese/spread combo makes for a quick and easy appetizer that is bound to impress.
- In the yummy beverage department, I used mulling spices (another Williams-Sonoma wonder, I’m a sucker for their luxurious holiday goodies) and brewed them together with some apple cider. Spiced apple cider is a great addition to any holiday party as even children and non-alcohol drinking friends can be included in the fun. Plus a cup of warm cider warms the soul.
- And in the pumpkin carving department, Jillian and I bought some pumpkins from the farmers market and let our friends have at them. Be sure to keep the precious, nutrient-packed seeds for roasting. With just a little prep work, you can turn them into a healthy and tasty snack. Below is a quick recipe for roasted pumpkin seeds.
Hope you enjoy the blog. More kitchen inspiration to come!
Christina and Jillian
Roasted Pumpkin Seeds
Fresh pumpkin seeds
Olive oil
Kosher salt
Preheat oven to 300 degrees. Place pumpkin seeds into a colander and rinse thoroughly. You’ll have to use your fingers to break apart the stringy pumpkin flesh. Let the seeds dry for 10-15 minutes, or use a kitchen towel to dry them off and roast immediately.
Add seeds to a baking sheet and drizzle with olive oil and season with salt. You don’t need a lot of oil – just enough to lightly coat them so the salt will adhere. Place baking sheet in oven and toast seeds for 25-30 minutes. Give the baking sheet a good shake every 10 minutes or so to ensure even browning. Enjoy warm out of the oven, sprinkled on a salad, or mixed with grains.
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Hi Christina:
just a short note to let you know how much i have enjoyed your new website….what a lot of work but i know it must be a lot of fun too. the photography is terrific, the articles are lots of fun, and i’m looking forward to using some of your recipes–maybe for thankgiving. it is really easy to maneuver–even i can get around. two thumbs way up!!!
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